Try baking Claire Richards' very own favourite baked treat - cookies and cream chocolate cake
Ingredients
- 175 grams / 6 oz unsalted butter (left out of fridge to soften)
- 175 grams / 6 oz soft light brown sugar
- 3 large eggs, whisked in a bowl.
- 125 grams / 4 1/2 oz self raising flour
- 50 grams / 1 3/4 oz cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons creme fraiche
Sift the flour, the cocoa powder and the baking powder into a bowl. In a separate bowl cream together the sugar and the butter.
Once the butter/sugar mixture is creamy, slowly pour in the whisked egg mixture and whisk together.
When that's all done, fold in the flour/cocoa powder and fold in gently, making sure you keep as much air in the mixture as possible.
Finally add in 2 tablespoons of creme fraiche and fold in.
Now put an even amount of the mixture into 2 separate tins - and put into a preheated oven, at 170 degrees, for between 20 - 25 minutes.
Once the cake is done, leave to cool for at least 20 minutes.
Icing ingredients
- 125 grams / 4 1/2 oz unsalted butter (left out of fridge to soften)
- 125 grams / icing sugar sifted
- 10 Oreo cookies crushed
- 4 tablespoons double cream
- 1 teaspoon vanilla extract
- Chocolate sprinkes
Mix together the butter with the sifted icing sugar in a bowl.
Put the Oreo cookies in a food mixer and blend until completely crushed.
Add them to the bowl, as well as the vanilla extract and the double cream.
Mix that all together until smooth. Then use half of the mixture to sandwich together the two halves of cake, and half of the mixture on top.
Use chocolate sprinkles as you wish to decorate the top!
Enjoy!
Milly x
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